Cranberry Sweet Potato Quick Bread Recipes
CRANBERRY-SWEET POTATO BREAD
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
- In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g
SWEET POTATO CRANBERRY SAUCE BREAD
Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!
Provided by smileysdynamite
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
- Divide batter evenly among the loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g
CRANBERRY SWEET POTATO QUICK BREAD
I found this recipe several years ago in Light Cooking, but hadn't tried it until recently. This makes a substantial loaf with a delicate flavor. If you want a stronger spice flavor, then just increase the 1/4 tsp. measurements of the cinnamon and nutmeg to your liking.
Provided by Graciebonica
Categories Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
- Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
- Stir just until moist.
- Fold in cranberries.
- Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
- Sprinkle almonds over batter; press lightly into top of batter.
- Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
- Let cool ten minutes in pan on a wire rack; remove from pan.
- Let cool completely on wire rack.
Nutrition Facts : Calories 173.2, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 209.5, Carbohydrate 31.2, Fiber 1.1, Sugar 14.3, Protein 3.8
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- Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all bread ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
- Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
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